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Parmigiano Reggiano Recipe Contest

Updated 02/22/10- Our contest may be over, but there is always time to enjoy some Parmigiano Reggiano. Try the six winning recipes or pick from the thousand-plus contest entries in the comments below. recipe-contestParmigiano Reggiano is truly one of the incomparable cheeses of the world. We take extraordinary measures to work with a small group of artisan producers in Italy to hand-select the very best Parmigiano Reggiano. Our chosen wheels are carefully aged for 24 months to bring out the best of Parmigiano Reggiano’s nutty and sweet flavors and creamy and crystalline textures.
And now we want to know what you’ll prepare with this fabulous cheese when you get it home!
As part of our month long celebration of this fabulous cheese, we are holding an online recipe contest to find and share fresh and innovative ways to enjoy real Parmigiano Reggiano every day. Post your best, original recipe in the comment section below for a chance to win a $500 Whole Foods Market shopping spree, a gift basket chock-full of Parm and goodies to pair, and an authentic cheese knife set from Italy. Five runner-ups receive prizes too.

Comments must be submitted to this blog post between February 3 and February 10, 2010.

You may enter more than one recipe in the comments (but you can’t win more than one prize) — just make sure they are your original concoctions! cracking-eventA panel of Whole Foods Market Team Member judges will select six finalists. Those finalists’ recipes will be prepared and served to a celebrity taste panel at our Austin headquarters in the middle of February to determine the Grand Prize Winner. The recipes will be judged based on flavor profile, culinary appeal and the innovative use of Parmigiano Reggiano. See all Contest Rules. The finalists’ recipes will be spotlighted in this blog later in February so we can all give them a try! We’ll share more tasty information about Parmigiano Reggiano and our in-store events throughout February, so check back. But for now, hit the kitchen and get creative! I can’t wait to see what you come up with. Just enter your recipe in the comment section below.

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1018 comments

Comments

Lisa Keys says …

My grandmother, mother and now I always find ways to use leftover pasta; nothing goes to waste. Try my "Old World Spaghetti Omelette" with your favorite regular or whole grain pasta. Add a side salad and you have a great meal. 1 tablespoon olive oil 2 cups leftover cooked pasta (I like spaghetti) 4 fresh eggs, lightly beaten 1/2 cup grated Parmigiano Reggiano cheese 1/4 cup shaved Parmigiano Reggiano cheese 1/4 cup chopped fresh flat-leaf parsley freshly ground black pepper Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the pasta spreading it evenly over the bottom of the pan. Mix the eggs with 1/2 cup of cheese and all but 1 tablespoon of parsley; pour evenly over pasta. Grind some pepper evenly on top. Cook until the eggs are just set and the bottom of the omelette is golden. Carefully slide the omelette cooked side down onto a plate and then invert it back into the pan to cook the other side. Transfer to serving plate. Sprinkle with shaved cheese and remaining parsley. Cut into wedges to serve. Serves 4 to 6.

Libby walp says …

Creamy Parmesan Artichoke Spinach 5 tablespoons butter 1/4 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon white pepper 1 dash ground nutmeg 1 cup half and half 4 oz. chive cream cheese 1 small jar oil packed artichoke hearts-chopped, reserving 2 tablespoons oil 3 cloves garlic - minced 1 (10 oz.) block frozen chopped spinach - thawed 1/4 white wine 1/4 cup grated Parmigiano Reggiano cheese In a saucepan melt butter; stir in flour, salt, pepper, and nutmeg; whisk in cream; stir in cream cheese. Whisk until thick and smooth; remove from heat and set aside. In a skillet over medium-high heat, cook artichokes and garlic in reserved oil. Stir spinach and wine into pan. Reduce heat, and allow to cook, stirring occasionally, for 8 minutes. Combine the cream and spinach/artichokes, and fold in cheese.

Charlene Swalec says …

Turkey Meatballs 2 pounds ground turkey 1 cup grated Parmigiano Reggiano cheese, reserve 1/4 cup 4 slices fresh bread crumbled 1 large egg, lightly beaten 2 teaspoons dried Italian seasoning 1 Tablespoon dried parsley flakes 2 Tablespoons onion flakes 1 teaspoon dehydrated garlic 1 teaspoon salt 1/8 teaspoon black pepper Heat oven to 375°. Spray non-stick spray on cookie sheets. Combine turkey, cheese, bread , egg, Italian seasoning, parsley, garlic powder, onion, salt, and pepper. Mix on low speed of a stand mixer until blended. Shape into meatballs. Roll the meatballs in the reserved cheese to lightly coat, then arrange the turkey meatballs on the baking sheet. Bake for 20 to 25 minutes, or until browned and cooked through. If you make larger meatballs, allow more time. Add to your spaghetti sauce for a great meal.

Karyn Jen says …

Parmesan Prosciutto Gougeres 1/2 cup water 3 Tablespoons unsalted butter pinch salt and fresh ground pepper 1/2 cup flour 2 large eggs 1/2 cup (2 oz) fresh grated Parmigiano Reggiano 3 oz (3-4 slices) prosciutto, chopped Preheat oven 425°F. 1) In a medium sized saucepan set over medium heat, heat the water, butter, salt and pepper until butter is melted. 2) Add flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth ball. Remove saucepan from the heat. Transfer dough to a large mixing bowl, allow it to rest for a couple of minutes. 3)Beat eggs into dough one at a time with an electric mixer. Batter will look lumpy at first but beat for a minute until smooth and shiny. 4) Stir in Parmigiano Reggiano and prosciutto until well blended. 5) Using two spoons, shape dough into 2-inch mounds, spaced 1-inch a part on either a parchment or silicone lined baking sheet. 6) Bake puffs for 35-40 minutes until puffed and golden brown. Remove them from the oven and pierce the tops with the tip of a sharp knife to release the steam. Serve immediately for crisp gougeres with soft, chewy insides. To reheat later, cover gougere with aluminum foil and bake in a preheated 350°F oven for 10 minutes. Makes approximately 2 dozen

Jessie says …

-4 oz. grated Parmigiano Reggiano -3 tbsp soft butter -3/4 c. whole wheat (or nutty) flour -1/2 tsp. baking powder -1/4 tsp. salt Preheat oven to 425. Blend cheese and butter into dry ingredients. Mix to form dough, and add water if dry. Shape into balls and place on a greased cookie sheet. Bake 12 minutes. (Option-add garlic powder and chili powder for a zestier cheese ball)

Lily Julow says …

Shrimp with Brussels Sprouts, Pancetta and Parmigiano Reggiano Maked 4 servings 1/2 cup sour cream 1/2 teaspoon finely grated lemon zest 2 teaspoons fresh lemon juice 2 tablespoons snipped chives 5 tablespoons extra-virgin olive oil, divided Salt and freshly ground pepper 2 pounds large shrimps, peeled and devened 12 thin slices pancetta (about 2 ounces) 1 pound Brussels sprouts, thinly sliced vertically 2 shallots, thinly sliced 2 tablespoons unsalted butter 1 fat garlic clove, minced or grated 4 ounce chunk of Parmigiano Reggiano, grated In a small bowl, whisk the sour cream with the finely grated lemon zest, fresh lemon juice, snipped chives and 2 tablespoons of the olive oil. Season the lemon-chive crème fraîche with salt and pepper. In a medium skillet, heat the remaining 3 tablespoons of olive oil until shimmering. Add the shrimps to the skillet. Cook over moderately high heat, turning once, until just cooked through, about 3 minutes. Transfer shrimps to a warm plate; tent with aluminum foil to keep warm. Meanwhile, in another medium skillet, cook the pancetta over moderately high heat, turning once, until browned and crisp, about 4 minutes. Add the Brussels sprouts and shallot and cook, stirring, until the Brussels sprouts are softened but still bright green, about 2 minutes. Off the heat, stir in the butter and garlic and season with salt and pepper; transfer to plates and top with shrimp and grated Parmigiano Reggiano. Serve with the lemon-chive sour cream.

susan troche says …

"Super Easy & Super Tasty Asparagus Parmigiano Reggiano" Enjoy this as a side dish or on top of pasta: 1 bunch of asparagus, trimmed and cleaned 1 slice of lemon 1/2 cup fresh bread crumbs (just toss a few slices of Italian bread or other crusty bread in the blender/food processor) 3/4 cup Parmigiano Reggiano cheese, shredded 2 T olive oil salt & pepper to taste Preheat oven to 400 degrees. Arrange asparagus in a 13x9 baking dish. Drizzle 1 tablespoon of olive oil over the asparagus. Next, drop a squeeze or two of the lemon slice over the asparagus. Sprinkle bread crumbs over the asparagus and then drizzle 1 tablespoon of the olive oil over the breadcrumbs. Top evenly with the Parmigiano Reggiano shredded cheese. Bake for about 20 minutes unti cheese is melted and slightly brown and crispy.

Noreen Biegalski says …

Noreen's "Puttanesca" 1 pound linguine or spaghetti 1/4 cup olive oil 1 1/2 cups Kalamata and green olives (or a mixture of your favorite olives), pitted and halved 1/2 tablespoon red pepper flakes Tomato Sauce (recipe follows) 1/2 teaspoon lemon zest 3/4 cup Parmigiano Reggiano cheese, grated 1 tablespoon capers 1/2 cup basil leaves, chopped 1/4 cup fresh parsley, chopped Tomato Sauce 28-oz. can San Marzano whole peeled tomatoes 2 T extra-virgin olive oil 1/2 cup onion, finely chopped 3 cloves garlic, minced 1 bay leaf 1 large fresh basil stem 1/2 teaspoon dried oregano Salt and freshly ground black pepper, to taste 1 T fresh parsley, chopped 1 T fresh basil, chopped 1/2 teaspoon sugar 1/4 teaspoon red pepper flakes Tomato Sauce: In a large casserole pot or Dutch oven, heat oil over medium high heat. Add onion, garlic and a pinch of salt; sauté until softened, about 3 minutes. Add tomatoes, bay leaf, basil and oregano and simmer uncovered on low heat for 30 minutes. Add basil and parsley. Remove bay leaf. Season with salt and freshly ground black pepper and red pepper flakes. Add sugar if needed. Puree to desired consistency. "Puttanesca": Cook pasta according to package directions. In a large sauté pan, heat oil. Add olives and red pepper flakes. Sauté for 3 minutes over medium high heat. Reduce heat to low and pour in tomato sauce, zest and capers. Simmer for 10 to 12 minutes. Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add some of the reserved pasta water to the sauce. Top with fresh basil, parsley and Parmigiano Reggiano cheese. Yummy!

Carolyn Kumpe says …

Reggiano Ramekin Cheese Puffs Serves 6 (8 oz ramekins) Ingredients: 1/4 cup flour 2 cups grated Parmigiana Reggiano 1/8 tsp fine sea salt 1/4 tsp freshly ground white or black pepper 1 cup milk 4 tbsp unsalted butter, room temperature 3 large eggs, room temperature 3 gratings fresh nutmeg (optional) 2 tbsp chopped fresh chives Preheat oven to 400 degrees. Butter 6 individual ramekins with 2tbsp of butter. Place ramekins on a large, ungreased baking sheet. Mix the flour, 2/3 of the cheese, salt & white pepper in a small bowl. Set aside. In a medium saucepan, scald the milk. Remove from heat. With a wooden spoon, stir in the flour-cheese mixture until smooth. Stir in 2 tbsp of the butter. Cook on low heat until the mixture no longer sticks to the sides of the pan. Remove from heat. Cool for 2 minutes. Beat the eggs in one at a time. Stir in the chives and nutmeg. Spoon into buttered ramekins. Sprinkle with remaining cheese. Bake in a preheated oven for 15-20 minutes or until puffed and golden. Serve warm. The puffs will settle slightly like a souffle. Notes: Serve Reggiano Ramekins warm with crunchy artisan bread, crisp salad & dry white wine like Pinot Grigio, Vernaccia, or Orvietto for dinner. A little Salumi is nice on the side, too. Great for brunch: Try adding 1/2 diced proscuitto or cooked, chopped pancetta into the batter when you add the chives. You may also bake this in a 5 cup souffle dish. Bake for 25-30 minutes.

Alta says …

Gluten-Free Parmesan Macaroni and Cheese 4 cups dry gluten-free pasta (I used Tinkyada brown-rice fusilli) 1/4 c (1/2 stick, or 4 T) butter 3 T tapioca starch/flour 2 1/2 c milk 3 t dry mustard 1 t paprika 1 egg, beaten 12 oz mild white cheddar, grated 2 oz Parmigiano Reggiano, finely grated 1 t salt 1 t ground black pepper Cook the pasta as directed on package, removing from water 2-3 minutes early, so that the pasta is very firm. Drain. Preheat the oven to 350 degrees. Butter a large baking dish. In a large, heavy pot, melt the butter over medium-low heat, and pour in the tapioca starch.Whisk constantly, for 2-3 minutes, or until light brown. (Do not let it burn.) Pour in the milk, and add the mustard and paprika. Whisk until smooth, and cook, whisking constantly, until very thick. Reduce heat to low. Pour about 1/4 cup of the thickened sauce into the egg and whisk constantly to avoid the cooking the egg. Pour egg mixture into sauce, and whisk in all but about 1/2 cup of the cheddar and 1/2 cup of the Parmigiano. Stir until melted. Season with salt and pepper, tasting to adjust as needed. Pour in the pasta and stir to combine. Place into prepared baking dish and sprinkle with remaining cheeses. Bake, uncovered, for 25 minutes or until sufficiently browned. Serves 6-8.

Natalie Jurczyk says …

Melon and Prosciutto Salad with Parmigiano-Reggiano This colorful appetizer would be a fine addition to an antipasto spread. Parmigiano-Reggiano provides nutty contrast to sweet melons and mirrors the taste of salty prosciutto. Ingredients •3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon) •3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon) •2 tablespoons thinly sliced fresh mint •1 teaspoon fresh lemon juice •1/4 teaspoon freshly ground black pepper •2 ounces thinly sliced prosciutto, cut into thin strips •1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese •Cracked black pepper (optional) •Mint sprigs (optional) Preparation: Combine first 5 ingredients, tossing gently. Arrange melon mixture on a serving platter. Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired. Wine note: I adore the sweet-salty-herbal flavor of this salad. It's so refreshing and so summery. A good wine partner should exude the same characteristics. While you could opt for an Italian pinot grigio, I find a fuller-bodied California pinot grigio works even better, especially given the full flavors of the prosciutto, mint, and Parmigiano. A great choice: Estancia Pinot Grigio 2005 (California), $12. Yield: 8 servings (serving size: about 3/4 cup)

Jen says …

Cheese Crisps 1 cup freshly shredded Parmigiano Reggiano Preheat oven to 400 degrees. Cover sheet pan with parchment paper. Heap tablespoonfuls of shredded Parmigiano Reggiano onto the pachment-covered sheet pan, leaving 2 inches between heaps. Bake in oven for 4-6 minutes or until golden. Let cool. Munch plain or top with fresh tomatoes & basil mixed with a bit of olive oil.

Catherine Fredman says …

Here's a delicious recipe for the Parmesan contest: Shrimp and Three Peppers over Pasta Serves 4 1 lb fresh shrimp, peeled -- I love the Maine shrimp in season right now 2 T flour 2 T grated parmesan 2-3 T olive oil 3-4 garlic cloves, minced 2 bell peppers, 1 green, 1 red, sliced fine 1/2 cup leeks, sliced thin 1/4 tsp hot red pepper flakes 1/4 dry white wine or dry vermouth salt and freshly ground black pepper dash of heavy cream (optional) Pasta -- spaghetti or linguine, makes no difference Plenty of freshly grated Parmesan for garnish Toss the shrimp with the flour and parmesan. Heat the olive oil in a large flameproof casserole. Saute the shrimp until golden brown. Remove and set aside. In the same casserole, saute the garlic until golden. Add the bell peppers, leeks and hot red pepper, and saute until the veggies are slightly wilted. Return the shrimp to the casserole. Deglaze with white wine and let the sauce cook down a bit, stirring occasionally. Season to taste with salt and pepper; don't use too much salt because you'll be adding more Parmesan. If you want to gild the lily, add a dollop of heavy cream. Serve on top of good pasta, with an ample amount of freshly grated Parmesan on top. Enjoy!

christina says …

Parmesan, Parrano, and Prosciutto Pizza Ingredients: -1 whole wheat pizza dough from Whole Foods -extra virgin olive oil -1 14.5oz can of 365 brand diced tomatoes -2-3 cloves of garlic, minced -1 tsp crushed red pepper flakes -handful of fresh spinach -fresh basil leaves -2 oz of prosciutto, sliced thin -4 oz of Parmigiano Reggiano cheese, grated -2 oz of Parrano cheese, grated Instructions: 1. Preheat oven to 450*. Roll out pizza dough...or flirt with the Whole Foods pizza man until he's nice enough to roll it out for you. 2. Brush dough lightly with olive oil. and place on a pizza stone. Set aside. 3. In a small bowl, mix together the diced tomatoes, minced garlic, and red pepper flakes. Top pizza with mixture. 4. Place pizza in oven for 10 minutes, or until crust appears golden. 5. Remove pizza from oven and top with spinach, basil, Parmigiano Reggiano, Parrano, then prosciutto slices. Bake for an additional 5 minutes. 6. Remove pizza, drool, and enjoy with a big glass of red wine!

cindy davis says …

After a meal Slices of Reggiano and slices of pears with a mild red wine.. simple, delicate, and a little bit of Heaven

Judi Jecker says …

Parmigianno Reggiano Recipe Contest ITALIAN FISH STEW Ingredients: 1 quart of your favorite Italian tomato sauce 2 tablespoons dill 2 tablespoons chopped Italian parsley 2 carrots diced 2 celery stalks diced 2-3 cloves garlic chopped 8 ozs fresh mushrooms diced a pinch of red pepper flakes 1 lb. white fish fillets, such as orange roughy or cod 1/2 lb. bay scallops 1/2 lb. medium size shrimp, tail on 2 bottles clam juice 1 8 oz. can of clams (or 8 oz fresh clams)*If using fresh clams add to the sauce along with the above fresh fish. 1/2 cup tiny diced parmigiano reggiano 1/2 cup pre-cooked orzo In a heavy saucepan heat your premade tomato sauce. Add clam juice, pinch of red pepper, dill, parsley, carrots, mushrooms, garlic and celery. Cook over medium-low heat until vegetables are cooked through (This can be done ahead of time). Place this sauce in a large saute pan, heat through on medium heat. Place white fish fillets in sauce, gently spooning sauce over fillets; add scallops and shrimp saute about 8-10 minutes or until the fillets are no longer translucent and the shrimp is pink and spongy. Add the diced parmigiano reggiano, orzo and *clams. Stir the clams and parm gently into the sauce and let saute for another two-three minutes until the cheese seems melted (but not longer than three minutes). Off heat, serve immediately with crusty bread and greens.

denise says …

Parmigiano Pasta with Celery,Spinach and Veggie Crumbles 1 cup pasta (I used fusili) 3 celery stalks (chopped) 1 tablespoon butter 7 ounces vegetable broth (half a can) 6 oz. Spinach 1 cup veggie "burger" crumbles Freshly grated Parmigiano Reggiano In medium saucepan, melt butter and saute celery. Once celery is soft, add broth and bring to a boil. Upon boiling, add pasta and cook until al dente. Once the pasta is soft and has soaked up some liquid, stir in veggie crumbles and spinach (until wilted). Grate fresh Parmigiano Reggiano on top of the pasta just before serving. ENJOY :) This was a random kitchen creation that turned out wonderfully :)

Nancy says …

Rub a fresh garlic clove on Whole foods ciabatta sliced bread. Toast at 350 in oven for 10 minutes, turning toast oven halfway. Meanwhile steam a squeaky artichoke heart (or two) in the pressure cooker. Squeeze lemon juice and flavor water with some bay leaves and pepper corns. After 13 miutes..cool and obtain the heart. Spread the lovieness over the toast and spinkle generously with grated parm. Pop back into toaster for a few minutes to melt the parm. Also works with smoked gouda!

Jonni Betancourt says …

My entry for the recipe contest: Parmasiano Reggiano Veggie Mac and Cheese 1 Medium Organic Sweet Onion, chopped into 1/2 inch pieces 1 Orange Organic Bell Pepper, chopped into 1/2 Inch pieces 1 Red Organic Bell Pepper, shopped into 1/2 inch pieces 1 can Organic Fire Roasted Tomatoes, drained 1 can,Organic Artechoke Hearts in water, drained, cut into pieces 1 16 oz bag of Whole Wheat Organic Pasta Shapes 1 clove minced Organic Garlic 1-1/2 Tablespoons Organic Butter 3 cans (11 Ounce) Condensed Cheddar Cheese Cream Soup 1/2 Cup shredded fresh Havarti cheese 1-1/2 Cup shredded fresh sharp Cheddar cheese 3/4 cup freshly grated Parmiasano Reggiano cheese Salt and pepper to liking Pre heat oven to 375 degrees F. Place butter,diced onion, garlic and peppers in a pan and saute until slightly caramelized. Turn off heat, add diced tomatoes and artechoke. Stip in. Bring a large pot of salted water to a boil and cook pasta shapes until al dente, about 8 to 10 minutes. Drain, promptly. Return to pot. Add vegetable mixture. Stir in Cheddar cheese cream soup until incorporated and smooth. Mix in 1/2 cup of Parmesiano Reggiano cheese, 1 cup Cheddar and the harvarti cheese. Salt and papper to preferance. Pour into deep casserole dish. Sprinkle remaining Parmiasano Reggiano Cheese and Cheddar on top. Place casserole dish in preheated oven. Bake approximately 40-50 minutes, until top is golden brown. Serves 8-10

Richard Gilberti says …

Italian Herb Bread My brother Donald calls the three spices that we use in most of our cooking the Holy Trinity; parsley, basil, and oregano. To those this bread adds the fourth most important ingredient, grated Parmigiano Reggiano. Ingredients: Bread machine recipe for 1 pound loaf 7/8 cup buttermilk 2 cups bread flour 2/3 cup rye flour 1 teaspoon salt 1 tablespoon vegetable oil 2 teaspoons granulated sugar 1/2 cup freshly grated Parmigiano Reggiano cheese 1/4 teaspoon dried parsley 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1 1/2 teaspoons active dry yeast What to do: Place all ingredients in bread machine pan. Select light crust setting. Bake on light. After baking cycle ends, remove bread from pan and place on a rack to cool for at least an hour. Slice and dip in your favorite infused oils

Rachael Gehring says …

Billy-Shroom Pizza - makes 1 large or 4 personal sized pizzas 1 pkg your favorite pizza dough Extra Virgin Olive Oil 2 cloves Garlic, minced 3-4 cups assorted wild mushrooms, chopped 2 cups Chevre, crumbled Freshly grated Parmigiano Reggiano Fresh Parsley, chopped Spread pizza dough on your pizza stone/pan. (Note package instructions for baaking time and temp) Preheat oven. Saute the garlic in 2 Tbsp oil until fragrant and transluscent - do not brown. Drizzle oil and garlic all over pizza dough. In same pan you used for the garlic, Saute the mushrooms in olive oil in batches until they are soft. Spread mushrooms generously over the whole pizza. Next put the chevre all over the mushroom layer. Bake pizza according to package instructions. During last five minutes of baking, check frequently, Chevre should start to brown on top! If this isn't happening, move to broiler for a few minutes. Take out the pizza when finished and sprinkle generously with Parmigiano and Parsley. Serve warm from the oven - Yummmmm!

Cynthia Page says …

Parmigiano Reggiano Fruit Skewers Any ripe, sweet fruit in season and local to your market should work. Skewer bite-sized cubes or wedges of fruit alternately with cubes of Parmigiano Reggiano cheese allow to come to room temperature for serving. An alternative, in warm weather could be to grill the fruit prior to skewering. Pittsburgh Winter Fruit and Cheese Skewers: Large, seedless grapes Cameo apple wedges Bosc pear wedges Be certain fruit is ripe. Alternate fruit pieces with cheese cubes. Serve as an appetizer or an entree for a light meal.

Richard Gilberti says …

Veal Braccioletini My mother would make these and before they could get to the table the brothers would steal and eat half a skewer each. More than any other reason for fights amongst the four brothers were braccioletini and who would get them first. Ingredients: 2 pounds veal cutlets, sliced thin, pounded, cut into two inch by two inch pieces 1/2 stick melted butter 4 lemons 3 cups seasoned bread crumbs (mix all ingredients listed below, adding oil slowly until moist. 3 cups dry Italian bread crumbs 1 ½ cups grated Parmigiano Reggiano cheese 1 tablespoon parsley 1 tablespoon basil 1 teaspoon oregano 1 teaspoon salt 1 teaspoon ground pepper 2 cloves garlic, minced 1/2 – 1 cup olive oil What to do: Into each piece of veal place two tablespoons of bread crumb mixture. Roll and place each braccioletini onto a skewer until it is full. Brush each side with melted butter and broil. Serve with one half lemonfor people to add the desired amount at the table. Serve with spaghetti topped with butter. Note: These braccioletini may be fried in olive oil which makes them somewhat moister but also toughens the veal a bit. They may also be made with thin beef sandwich steaks.

Cora Billingsley says …

Fennel Asparagus Delight 2 stalks of fennel 2 bunches of asparagus 1/2 lemon 3/4 cup Parmigiano Reggiano cheese finely grated 1 teaspoon Kosher salt 1/4 cup olive oil Wash and strip stalks of fennel and thinly slice diagonally. Wash and snap asparagus and slice in 2 " pieces. Toss in olive oil and place on rosating sheet, sprinkle with salt. Roast at 350 degrees until starting to brown on ends and become soft. Place in large pasta bowl and sqeeze lemon over mixture and toss in Parmigiano Reggiano cheese and serve immediately. serve hot as side or cool as salad. Enjoy!

Ben Dreher says …

Cajun Shrimp Parmigiano Pasta This recipe is awesome,and pretty affordable. Good way to impress your date, spouse, or friends. 1 Box Campanelle Noodles (or any other kind...but Campanelle are my favorite) 20-30 Shrimp 1 Can diced tomatoes (if you like spicy, try to get the kind that have Jalapenos juice mixed in) 1 tsp Fresh Basil 1 tsp Fresh Oregano 1 tsp Fresh Garlic 1 tblspn Olive Oil (or more if you like Olive Oil) Cajun Seasoning 1 Cup of shredded Parmigiano Reggiano Cheese Easy Recipe to Make and hard to screw up. Put a big pot of water on the stove and heat the water to a boil. While waiting, heat up the Olive Oil in a large sauce pan and put the garlic in to release the flavor. After about a minute, pan fry the shrimp until they are cooked. Then put the entire can of diced tomatoes in the frying pan and reduce to a simmer. Put in the Basil, Oregano, and Cajun Seasoning and stir. Whenever the water begins to boil, put the noodles in for about 8-10 minutes or until al dente. While the noodles are boiling, keep the shrimp and sauce at a low simmer, the shrimp will absorb the flavors. Once the noodles are boiled, strain them, and then put the noodles back in the pot. Then take the shrimp mixture, empty into the pot, and stir. Then empty the cup of Parmigiano Reggiano into the pot and stir some more! Now you are ready to serve...enjoy! The great thing about this recipe is that it's not too saucy for those of you who don't like tomato sauce, but it has a great taste for all food lovers alike. I'm going to make some now! (FYI, you can reduce the cheese if you want...I just love cheese)

Gina Korbel says …

Wildly Wicked Parm Panni's makes 2 Pannis 400 oven not preheated for bacon #1( Mascopne spread) 1 cup Mascopne cheese, room temp 3 Tbl grated Parmigiano Reggiano 1 Tab Olive Oil 1 Tea dried rosemary crushed or 2 tea finely chopped fresh 3 Sundried Tomatoes finely chopped few grinds of pepper Mix together well and set aside till ready to use. PANNI Ingredients: 1 good loaf of Ciabatta bread, or a few Ciabatta rolls or French baguette 6 or so Tab room temp UNsalted butter- for breads 1 pear - your choice for 2 Panni's- not too ripe , thinly sliced and core removed ** 1/2 cup chopped toasted walnuts or nut of choice( optional) gorgonzola cheese 1/2 cup cruimbled ( optional) 6-8 Thinley sliced Parmigiano Reggiano 6-8 sliced of good quality bacon few grinds or pepper 1/2 cup finely grated Parmigiano Reggiano 1/4 cup good quality maple syrup- enough to put on top of each bacon slice baking sheet large foil- easy clean up option : metal cooling rack paper towels Grill pan or panni press INSTRUCTIONS" Line pan with foil and (if using) top the pan with cooling rack. Lay bacon on top of rack, sprinkle with pepper and put in cold 400 degree oven for 10 minutes, after 10 minutes spread a layer of maple syrup on top of bacon and sprinkle a good amount grated Parmigiano Reggiano.on each piece of bacon Bake about 5 or so minutes, keep on eye out, for the Parmigiano Reggiano to be nice and crisp. Remove from oven. If not using cooling rack, carefully remove bacon from pan and drain on paper towels to remove extra grease. ** You can put the nuts on another pan and put in oven for a few minutes 5 or so. while bacon is cooking -until nicely toasted or on pan on stove top. ASSMEBLY: Slice the pear Slice 4-6 thinly slices of Parmigiano Reggiano Butter outside top and bottom of bread with the room temp butter Put the Mascopne spread on the inside top and bottom of each piece of bread, gently press in the nuts. put the thin slices of Parmigiano Reggiano cheese on, add the pear slices if using gorgonzola sprinkle a little on top of each pear slice and finally, top with the Parmigiano Reggiano crisped bacon. Put Panni's on grill pan or Panni press and grill until cheese is melted and all ingredients are warm or gooey Let cool a few minutes and slice on an angle if desired Recipe #2- snack or appitizer Parm you pass me a chip 1 large bag good quality potatoes chips- unflavored Mix below ingredients together till nicely blended 1 cup freshly grated Parmigiano Reggiano 2 Tea Pepper 1 Tab regular sugar 1 Tab garlic powder 1 tea paprika 1 Tab italian seasoning (IF any extra can be stored in ref. to make more batches) Preheat oven to 375. ( for easy clean up, cover pan with foil) Put chips on large baking pan and sprinkle with Parmigiano Reggiano mixture. Heat up for 5 minutes or until hot. CAREFUL not to burn. Serve and enjoy the deliciously warm chips

Les Holland says …

Parmigiano Reggiano Recipe Contest- CAULIFLOWER WITH PARMIGIANO REGGIANO CROWN Prepare whole cauliflower head: -sprinkle with juice of 1/2 lemon -steam until firm but tender -allow to cool for 10 mins Topping: 2/3 cup Vegenaise (original) 2/3 cup grated Parmigiano Reggiano juice of 1/2 lemon 1 tsp horseradish 1 tblsp dijon mustard 1/2 tsp white pepper Spread topping over warm cauliflower and place under broiler until top is brown and slightly bubbling. May be cooled slightly and served as appetizer in center of table or with entree.

Olga Peterson says …

Parmigiano Tomato Pie 5 or 6 Roma tomatoes sliced 1/4th inch thick 1 refrigerator pie crust 1/2 cup mayonnaise 3 cloves fresh garlic minced 25 fresh basil leaves stacked and sliced thinly 1 1/2 cups shredded Mozzarella cheese 1/2 cup grated Parmigiano Reggiano cheese 1/2 lb. Italian sausage, browned and drained Salt and Pepper to taste Drain the tomato slices on paper towels for 10 minutes. Bake the pie crust in a 9 inch pie plate at 375 for about 8 minutes, remove from the oven and cover the bottom of the crust with about 1/2 cup of the Mozzarella cheese, let it cool. In a small bowel add the mayonnaise, garlic, basil, mozzarella and Parmigiano Reggiano cheese, mix well. Arrange half of the tomato slices on the bottom of the pie crust, then the italian sausage, and add the rest of the tomatoes. Spread Parmigiano mixture on top. Bake at 375 for about 30 minutes or until golden brown, let sit for about 10 minutes, then slice and serve with a light sprinkling of Parmigiano Reggiano cheese.

Christina Fasolo says …

Chicken Portabella with "Parmigiano Reggiano" 5 boneless, skinless chicken breasts 10 oz. sliced portabella mushrooms Peppercorn & Parmesan dressing *white Zinfandil wine bread crumbs parmesan cheese If desired, add white wine to the bottom of the pan. Pour a small amount of dressing in the bottom of foil pan. Coat both sides of the chicken breasts with the dressing. Season with salt and pepper and place in the foil pan. Slice the portabella mushrooms down and lay them generously across the chicken breasts. Dust the top of the chicken and mushrooms with breadcrumbs and "Parmigiano Reggiano Cheese". Bake at 350 degrees for 20-30 minutes. Serve over rice with vegetables.

Sheetal Kaura says …

Spinach & Goat Cheese Pizza with Parmigiano Reggiano Base 1 whole wheat pita, whole wheat tortilla, or flat-out wrap 1 cup baby spinach 1 tsp extra virgin olive oil (or spray) 1 tbsp parmigiano reggiano shredded 1 oz goat cheese 1/4 tsp garlic powder (optional) or fresh garlic salt & pepper to taste 1. Preheat oven to 400 degrees 2. Place wrap/tortilla on baking sheet 3. lightly spray or drizzle olive oil onto wrap and add garlic / garlic powder on top 4. sprinkle half of the parmesan reggiano onto the wrap 5. place spinach on an even layer on the wrap; add salt & pepper as desired 6. top with goat cheese pieces and the rest of the parmesan reggiano 7. bake for 5-8 minutes to desired crispyness

Alan Mushlin says …

Parmigiano Reggiano Pizza - I forgot to add - cook at 425 degrees

Lyra Hutto says …

**~Parmigiano Reggiano Cheese Crisps~** This is a great recipe because it is simple, versatile and oh so yummy. 1 Cup Parmigiano Reggiano (grated) Italian Seasoning (to taste, usually 1/2 - 1 tsp.) 1-2 Cloves Fresh Minced Garlic (optional) Preheat oven to 350F Mix all ingredients in a bowl. Scoop mixture onto a non-stick cookie sheet in tablespoons, spacing about 3 inches apart on all sides. Bake for 5-7 minutes, until lightly browned. Remove from over and let cool or while still warm and pliable, for shapes such as tubes or scoops. Great in salads or even dips. The possibilities are endless with this little treat. Always a hit at a party.

Steve Garanin says …

Shrimp and Parm 1 lb cocktail size Cooked & Chilled Shrimp Home-made cocktail sauce or your favorite brand Block of parmigiano reggiano To the cocktail sauce add 1/2 equal volume of fresh grated parm, mix thoroughly. Place 3 or 4 shrimp in a ramikin with tails sticking out, add a generous spoon of parm cocktail sauce to center. Add several shaves of fresh parm over the top, and garnish with parsley. Serve with a pinot noir or savignon blanc, your choice! Enjoy!!!

Rhoda Auerbach says …

Pretzel and Cheese "More Time for My Sweetie" Snack 365 Everyday Value Organic Crunchy Pretzel Mini Twists or Glutino Gluten Free Pretzels Parmigiano Reggiano Cheese, Grated As Valentine's Day approaches, we don't want to spend too much time preparing snacks. Get a nice romantic meal catered by the Whole Foods Deli department and afterwards, have a lovely, easy to create snack. Get the pan from your toaster oven or a sheet for your regular oven. Set the oven for about 400º on bake. Place the pretzels on the pan and sprinkle with a generous amount of grated Parmigiano Reggiano cheese. Place in the pan in the oven or toaster oven until you see the cheese get glassy or melted looking. You want to use bake rather than broil because that will crisp the pretzels as well as melt the cheese. Remove pan and empty snack onto a wooden board to maintain crispness and enjoy.

Leonor Rosser says …

One of my Grandmother's favorite.... Parmigiano Reggiano Venezuelan Arepas: 2 cups of cornmeal 1/4 cup of shredded parmigiano reggiano. 1 tablespoon of olive oil. about 6 cups of warm water. Pre-heat oven to bake at 400 degrees. In a bowl,mix the cornmeal and parmigiano. Add warm water and work a soft but firm dough with hands,keep adding the warm water and working the dough until it feels like play-dough.Set aside. In a large pan,on a medium heat,add the olive oil. Form small balls with the dough(about 2 inches diameter)and work them to get donnuts shape,without the hole. Place them in the pan,about 3 or 4 minutes each side,then put them in the oven for about 15 minutes. My Grandmother would tap them to get the "firm sound" : ) Enjoy!!!!!They are DELICIOUS.........

Jennifer Diamond says …

Fettucini with Pistachio Pesto 1 lb Fettucini 1/3 cup shelled pistachios 1/3 cup Parmigiano Reggiano 1/4 cup good quality extra virgin olive oil 1 small clove garlic 1/4 teaspoon cracked black pepper salt to taste Bring water to boil and cook pasta according to package directions. Meanwhile, place all ingredients into a food processor,blend to proper consistency, salt to taste. More olive oil may be added to smooth out the pesto if necessary. Toss pesto with cooked pasta and serve with a extra Parmigiano Reggiano at the table.

Richard Gilberti says …

Bracciole This recipe was conceived to use up tough cuts of beef such as beef round steak. Cooking in sauce tenderizes the meat. Ingredients: 1 piece beef round steak (1 – 1 ½ Lbs), butterfly, pounded to 1/4 inch thick 1 clove of garlic, minced 2 ½ tablespoons grated Parmigiano Reggiano 1/2 cup bread crumbs 1/2 pound Genoa salami, sliced thin 3 to 5 hard cooked eggs, shelled 1 cup olive oil 1 teaspoon parsley 1/2 teaspoon salt 1 teaspoon basil 1/4 teaspoon oregano 1/4 teaspoon ground pepper 1 ball of string Your favorite meat sauce What to do: Place salami in layers covering steak. Top that with bread crumbs, spices, and grated cheese. Add lengthwise, a row of eggs. Roll meat over eggs and tie securely. Brown bracciole in hot oil, on all sides, in skillet. Once done, add to boiling sauce, reduce heat to a simmer. Simmer for 2 – 2 ½ hours. Remove from sauce and cut into 1/2 inch round slices. Serve with macaroni or spaghetti

Regina says …

I spoon some pesto onto thinly sliced baguette, then shred some Parmigiana Reggiano on top - and toast - oila! Easy, delicious appetizer!

david wallen says …

Parmesan Garlic Bread Recipe 4 cloves garlic crushed 2 tablespoons butter 2 tablespoons extra-virgin olive oil 1 Ciabatta Bread cut in half 3 tablespoons Parmigiano Reggiano grated (or zested) Fresh parsley optional, Chopped PREPARATION 1. Combine garlic, butter, and oil in a microwave safe dish and microwave for 1 minute. 2. Toast bread under broiler . Remove toasted bread when it becomes golden brown in color. 3. Brush the top of the bread with the garlic oil. (some of the pieces of garlic may not get onto the bread, that is okay.) 4. Sprinkle the top of the bread with the parsley and the Pamigiano cheese. 5. Return bread to the broiler and brown for aprox. 30 seconds. 6. Slice into chunks and serve.

Terri Johnson says …

Winter Maryland Crabcakes~ 1 lb.jumbo lump or backfin crabmeat 1 egg sliced garlic/to taste shredded Parmigiano Reggiano/to taste (we like lots of both!) oregano/to taste(I use up to a tablespoon/dried) cayenne pepper/also to taste(I sprinkle it into the mix,up to a tsp.or so) Transfer crabmeat to medium-size bowl,checking for shell.Beat the egg separately&add to the crabmeat.Add the oregano&cayenne to the mix,shape into cakes&set aside. Slice your garlic(not super thin or it may burn)into a tablespoon of olive oil&a tablespoon of butter that are heating on medium heat in a cast iron skillet(I use them exclusively but probably not necessary to the recipe!)&sprinkle 1/2 of the grated cheese into the pan after the garlic. Add the crabcakes to the skillet&sprinkle the rest of the cheese on top of them~press it into them slightly.Cover the skillet with a glass lid&flip the crabcakes when they start to smell wonderful &/or appear to be cooking on top! Total time,including prep.approximately 25-35 mins. Delicious~

Katharine Galaitsis says …

Recipe for eggplant with garlic and cheese For 4 people Need 3 large eggplants 3 cloves (or more to taste) garlic cloves, chopped 1 cup Parmigiano Reggiano cheese 1 cup cheddar oregano Italian parsley salt and pepper Directions: Wash eggplants and cut in half. Place cut side down on greased baking sheet and bake at 350 degrees until eggplant is soft. Scoop out the eggplant from the shells leaving about 3/4 of an inch all around as you are going to re-fill the shells. You have used 3 eggplants to have enough fill 4 shells fully. Take the contents of the 3 cooked eggplants and add the cheese, garlic, oregano, salt and pepper and stir together. You can add more cheese to taste. Fill 4 of the halves with the mixture and broil briefly to melt the cheese. Top with parsley and serve.

Rox Church says …

Clams Au Gratin 12 Clams Salt, pepper Lime juice 1 cup ground Parmigiano Reggiano 2 Tbp Butter - If you can get the shells, it would be awesome. If not, place the clams on a shallow pan, season with salt, pepper, drops of lime juice. Top with the Parmigiano Reggiano and a little pieces of butter. Try to make a mound on every clam. Broil until the Parmigiano is golden and crunchy (about 7-8 min). Serve as an appetizer, witch chilled white wine. Or as a variation for a Surf & Turf dish.

Giulia Marrone says …

Reggiano& Veggie delight (AKA how to pimp your veggie soup) x2 people: -1 cup of chopped celery -1 cup of chopped carrots -1/2 cup of barley -1 bunch of your favourite green leaves, chopped (spinach, green chards, bok choy or else) -2 vegetable bouillon cubes and 4 cups of water(or 4 cups of vegetable broth) -1 tbs of extra virgin olive oil & a pinch of salt -parmiggiano reggiano crusts (the outside hard parts you'd normally trow away) Heat the oil in a pan, adding the carrots, the celery and the pinch of salt. When they start to sizzle add the barley grains and stir thoroughly until they get golden. (about 2 minutes) Add the broth. When it gets to a boil add the greens and the parmiggiano crusts, reduce heat and let simmer for 10/15 minutes (or until barley is tender). Stir frequently as the parmiggiano crusts will melt and stick easily. I garantee the result will be one of the creamiest, richest and healtiest soup you ever tasted! PS.You can replace the barley with rice, or potatoes finely chopped, or lentils or mixed beans, the rusult will be equally delicious

Courtnie Kirvelay says …

Parmesan Spagetti Squash Bake 1 medium/large cooked and shredded Spagetti Squash 36 oz of your favorite Spagetti Sauce 1-2 cups shredded Parmigiano Reggiano 1 pound of Italian Sausage, cubed Bake, covered at 350 for 45 minutes. Then uncover and bake at 350 for another 15 minutes. Serve nice and hot!

lacb says …

Roasted cauliflower One head of cauliflower olive oil to coat lightly - a couple of glugs salt - a small pinch pepper - a generous amount red pepper flakes - a teaspoon crushed garlic - a tablespoon Mix all ingredients in a pan, place in oven at 450F for 25-35 minutes. After 15 minutes, shave parmigiano regiiano over the top. Don't worry about the crusty black spots; they taste great. You can also do this with broccoli. Leave out the red pepper flakes if you don't like the spice. Add more if you want more.

Sandra Ellis says …

Easy yellow squash Slice squash lenghtwise Dot with butter Sprinkle with grated parmigiano Reggiano Sprinkle with a good butter cracker Bake at 350 till cheese/butter melted and crackers slightly browned (no amts given-this works with one single squash or pounds of squash. If you want the squash to be really soft, steam before building this casserole.

Sharon says …

What better way to enjoy this wonderful cheese than to top my very own homemade tomatoe sauce with it. This way you can taste the cheese the minute you put a bite of pasta with sauce into your mouth.

Jo Laurich says …

Cheesy Spinach and Sun Dried Tomato Pasta Ingredients: 1 Box Whole Wheat Bow Tie Pasta 1 Jar Sun Dried Tomatoes in Oil, Sliced, Oil Reserved 1/2 cup Parmasean Reggiano 1/2 cup Feta Cheese, crumbled 1/2 cup pine nuts 1 bad Baby Spinach, washed, large stems removed Preparation: Cook Pasta according to directions, drain. While pasta is still hot, mix in spinach and let stand till all leaves are wilted. Stir in Sun Dried Tomatoes, nuts and feta cheese. Pour enough of the reserved oil marinade as needed to evenly coat the pasta. Stir in Parmasean Reggiano just prior to serving. Can be served warm or cold. Makes a great vegetarian main dish.

Tina Falasca says …

This is one of my favorite recipes and always ensures that the kids will eat all of their fish! Preheat oven to 350 degrees. Rinse and dry 1 lb. of tilapia or other whitefish. Sprinkle with salt and pepper. Mix - 1/3 cup of Parmigiano Reggiano, grated 1/3 cup of mayonaise ( I prefer Veganaise for it's flavor) 1 T. prepared pesto sauce Spread over fish like a thick icing. Bake for about 20-25 minutes or until top is brown and bubbly.

Ed OConnell says …

Parmitini Reggiano 1-1/2 oz Absolut vodka 1 tsp Strega liqueur (herbal) 1 txp kummel liqueur (caraway, herbal) 1/2 txp Metaxa brandy (deep herbal) Shake with ice in a cocktail shaker. Strain into martini glass. Using vegetable peeler, in presence of drinker and directly over the cocktail, cut a healthy curl of Parmigianno Reggiano cheese and carefully hang it on the side of the glass. Serve with garlic-stuffed olive on a toothpick as garnish.

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